Mac and Cheese Quesadillas (Print View)
Creamy mac and cheese tucked inside crispy golden tortillas for a comforting fusion snack.
# What You'll Need:
→ Mac and Cheese Components
01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 1/4 cups shredded cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/8 teaspoon black pepper
08 - Pinch of paprika
→ Quesadilla Assembly
09 - 4 large flour tortillas (10-inch)
10 - 1/2 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter, for frying
# How to Make:
01 - Cook the elbow macaroni in salted boiling water until al dente according to package directions. Drain thoroughly and set aside.
02 - Melt 1 tablespoon butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in the whole milk, stirring continuously until the mixture thickens and bubbles, approximately 2 minutes. Remove from heat.
04 - Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt, black pepper, and paprika. Add the cooked macaroni and mix well. Allow to cool slightly.
05 - Place a tortilla on a flat surface. Spread one-quarter of the mac and cheese mixture over half the tortilla. Sprinkle with 2 tablespoons Monterey Jack cheese. Fold the tortilla in half. Repeat with remaining tortillas.
06 - Heat a large skillet or griddle over medium heat. Melt a small amount of butter and cook each quesadilla for 2 to 3 minutes per side until golden brown and crispy, pressing gently with a spatula.
07 - Transfer quesadillas to a cutting board. Let cool for 1 minute before cutting into wedges. Serve immediately.
# Expert Suggestions:
01 -
- The way the crunch meets the cream is nothing short of magical
- It transforms yesterday is leftover mac into something entirely new and exciting
02 -
- Hot filling makes sad, floppy tortillas that refuse to crisp up properly
- Do not overcrowd the pan or the steam will make everything soggy
03 -
- A cast iron skillet creates the most even golden crust I have found
- Let them rest for a full minute before cutting or the cheese will ooze everywhere